King Ranch Chicken
1 large fryer 1 large onion, chopped 1 large green pepper, chopped 1 pkg corn tortillas (10-12) Chicken stock 1-1/2 tsp. Chili powder 1 can Cream of Chicken Soup 1 Can Cream of Mushroom Soup 1 (10 oz.) can Tomatoes with green chiles, crushed (Rotelle Tomatoes), undrained. 1/2 pound Grated Cheddar cheese Garlic Salt to Taste Stew, bone and cut the fryer into bite size pieces. Save the chicken stock. Combine chicken, onion and green pepper. Mix the 2 cans of soup together with the rotelle tomatoes, and add the garlic salt and the chili powder to this mixture. Start layering the casserole by dipping tortillas briefly in hot stock to soften (not too long or they will get soggy and fall apart). First put a layer of tortillas on the bottom of the pan and then add the chicken, onions, peppers, soup mix and then cheese. Keep layering until all is used, ending with cheese on the top. Use 3 quart buttered casserole, or in a 9x13 baking dish. Bake in a 350 oven for 40-45 minutes. Serves 6 to 8 people....yeah, right! In my family it feeds about 4 or 5. The men in my family cannot get enough of this! Also, I like to make mine extra spicey...we serve it with a homemade
picante sauce. I grow my own veggies and can my picante sauce. It is VERY
hot, but we love it. Serve with lots of chips, too, and a guacamole salad.
You can't beat this for great taste. Submitted by Gerry Thompson (e-mail: GerryGT693@aol.com) |